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1. 发明申请

US20160205961A1 Continuous Process for Producing a White Cheese Preparation 审中-公开
标题翻译：连续生产白乳酪制备工艺
公开(公告)号：US20160205961A1
公开(公告)日：2016-07-21
申请号：US15001751
申请日：2016-01-20
申请人： DMK Deutsches Milchkontor GmbH
发明人： Martin May
IPC分类号： A23C19/076 , A23C19/064 , A23C19/097 , A23C19/024 , A23C19/05
CPC分类号： A23C19/076 , A23C19/024 , A23C19/052 , A23C19/064 , A23C19/0973
摘要： A continuous process is proposed for producing a white cheese preparation, in which (a) pasteurized milk is heated to a temperature from 80 to 95° C., (b) the heated milk is denatured, (c) the denatured product is subjected to a dwell time, (d) the resultant product is freed from the whey, (e) the residue, optionally with addition of additives is placed into a mould with the aid of a vacuum former and finally (f) from the mould is charged into the final packaging.
摘要翻译：提出了一种生产白乳酪制剂的连续方法，其中（a）将巴氏杀菌牛奶加热至80至95℃，（b）加热的牛奶变性，（c）变性产物经受停留时间，（d）所得产物从乳清中脱除，（e）残余物，任选地加入添加剂，借助于真空成型机放入模具中，最后（f）从模具中加入最后包装。

2. 发明申请

US20130260002A1 METHOD TO REDUCE SODIUM CONTENT IN PROCESSED FOODS USING NATURALLY BREWED SOY SAUCE AND OTHER FLAVOR ENHANCERS AND RESULTING REDUCED-SODIUM FOOD PRODUCT 审中-公开
标题翻译：使用自然酿造的大豆和其他增味剂和降低食品的产品降低加工食品中的钠含量的方法
公开(公告)号：US20130260002A1
公开(公告)日：2013-10-03
申请号：US13799660
申请日：2013-03-13
申请人： WISCONSIN ALUMNI RESEARCH FOUNDATION , KIKKOMAN USA R & D LABORATORY, INC.
发明人： Jeffrey Joseph Sindelar , Scott A. Rankin , Takuya Sato , Rani Govindasamy-Lucey , John J. Jaeggi
IPC分类号： A23L1/238
CPC分类号： A23L27/40 , A21D2/02 , A21D2/36 , A23C19/064 , A23C19/072 , A23L13/428 , A23L27/50
摘要： Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product. The result is a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product.
摘要翻译：描述了制备减少钠食品及其产生的食物本身的方法。在该方法中，相应的全钠食品被指定为含有来自NaCl的100％的钠。该方法包括以下步骤：与相应的全钠食品相比，使用不超过约50重量％的NaCl从片状盐制备食品，以及从酱油或天然风味增强剂提供高达45重量％的NaCl，与相应的全钠食品。结果是与全钠食品相比，NaCl中的还原钠食品减少至少5重量％。

3. 发明授权

US07625589B2 Cheese with sodium gluconate to inhibit calcium lactate crystal formation 有权
标题翻译：奶酪用葡萄糖酸钠抑制乳酸钙晶体的形成
公开(公告)号：US07625589B2
公开(公告)日：2009-12-01
申请号：US11197956
申请日：2005-08-05
申请人： Lloyd E. Metzger , Donald A. Grindstaff
发明人： Lloyd E. Metzger , Donald A. Grindstaff
IPC分类号： A23C9/12 , A23C19/00
CPC分类号： A23C19/064 , A23C19/072
摘要： Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese.
摘要翻译：将葡萄糖酸钠加入到典型的奶酪制备配方中，以抑制乳酪老化时乳酸钙晶体的生长。葡萄糖酸钠优选加入氯化钠或氯化钠后不久，作为盐析步骤的一部分。葡萄糖酸钠的量在凝乳重量的大于零至10％的范围内，导致奶酪中的葡萄糖酸盐含量为0.26至2.8％。为其他奶酪加入的葡萄糖酸钠的量可以基于乳酪的乳酸含量和盐保留。

4. 发明申请

US20060008571A1 Method of producing an uncooked pressed cheese paste and paste thus obtained 审中-公开
标题翻译：生产未经烹制的压榨干酪糊和糊料的方法
公开(公告)号：US20060008571A1
公开(公告)日：2006-01-12
申请号：US10530573
申请日：2003-10-08
申请人： Jean-Claude Walchli , Pierre Walchli
发明人： Jean-Claude Walchli , Pierre Walchli
IPC分类号： A23C19/00
CPC分类号： A23C19/064 , A23C19/06 , A23C19/0688 , A23C2250/20
摘要： The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been seeded with ferments; the curd is pressed in order to produce a volume of tomme; the tomme is left to stand for a first maturation phase; the tomme is ground to produce grains of tomme; the tomme is left to stand for a second maturation phase; the tomme is broken up to produce grains of tomme; the salted grains of tomme are poured into a tubular moulding machine with a vertical axis, comprising at least one tubular column; and, finally, the grains of tomme are pressed in the aforementioned column in order at least to form one tube shape which can be cut into portions. The cheese paste thus obtained can be plain, salty, sweet or flavoured or contain fruit extracts.
摘要翻译：本发明涉及一种生产未经烹制的压榨干酪糊的方法，包括以下步骤：由已经接种发酵剂的生奶和/或牛奶的凝结获得凝乳; 凝乳被压制以产生一定量的汤姆; 该汤姆默认为第一个成熟阶段; 汤姆奶酪生产汤姆米粒; 该汤姆被放置在第二个成熟阶段; tomme被打碎以产生tomme谷物; 将汤姆的盐渍颗粒倒入具有垂直轴的管状模塑机中，包括至少一个管柱; 并且最后，将汤姆的颗粒压在上述柱中以至少形成可以切割成一部分的一个管状。由此获得的奶酪浆可以是平的，咸的，甜的或调味的或含有果实提取物。

5. 发明授权

US5338553A Process of treating water containing effluent from cheese-making operations 失效
标题翻译：处理来自奶酪生产作业的含水废水的处理过程
公开(公告)号：US5338553A
公开(公告)日：1994-08-16
申请号：US944786
申请日：1992-09-15
申请人： David A. Johnson , Jeffrey D. Lorch
发明人： David A. Johnson , Jeffrey D. Lorch
IPC分类号： A23C19/06 , A23C19/064 , A23J1/20 , B01D61/14 , B01D61/58 , C02F1/44 , A23C9/12
CPC分类号： B01D61/147 , A23C19/06 , A23C19/064 , A23J1/205 , B01D61/58 , C02F1/444 , A23V2002/00 , B01D61/025 , B01D61/027 , C02F1/441 , C02F1/442
摘要： A process for treating waste water produced in a cheesemaking operation. The process comprises treating a milk product so as to form a curd, subjecting the curd to an elevated temperature while in contact with water and separating the curd from a water-containing material including milk fats. The process further includes subjecting the water-containing material to microfiltration in a microfilter so as to produce a concentrate rich in the milk fats and a permeate, and recovering the concentrate and the permeate.
摘要翻译：一种用于处理在奶酪制作中产生的废水的方法。该方法包括处理乳制品以形成凝乳，在与水接触的同时使凝乳温度升高，并将凝乳与含有乳脂肪的含水材料分离。该方法还包括在微过滤器中对含水材料进行微滤，以产生富含乳脂和渗透物的浓缩物，并回收浓缩物和渗透物。

6. 发明授权

US4665811A Apparatus for producing thin portions of pasta filata cheese 失效
标题翻译：用于制造意大利奶油干酪的薄部分的装置
公开(公告)号：US4665811A
公开(公告)日：1987-05-19
申请号：US570312
申请日：1985-06-27
申请人： Marco M. Meyer
发明人： Marco M. Meyer
IPC分类号： A01J25/00 , A23C19/064 , A23C19/00
CPC分类号： A23C19/064 , A01J25/008
摘要： A technique for producing sliced, shredded and/or diced cheese of the pasta filata type. The technique utilizes a plurality of rollers which reduce an extruded strand of cheese to a ribbon of the desired thickness. The rollers are heated and a spray of warm water is applied to the cheese to keep the ribbon plastic and pliable. The edges of the sheet are trimmed, and then the sheet is run through a brine tank or sprayed with a brine mixture to salt the sheet for the desired amount of time. Thereafter, the sheet is cooled and cut into any desired shaped to create an end product of controlled size and weight. The trimmings are returned to the extruder, reheated, and reused.
摘要翻译：一种生产切片，切碎和/或切块的奶酪的方法。该技术利用多个辊，其将挤出的干酪束减少到所需厚度的条带。辊被加热，并且将温水喷雾施加到奶酪上以保持色带塑料和柔软。片材的边缘被修整，然后片材通过盐水槽或喷洒盐水混合物以将片材盐化所需的时间。此后，将片材冷却并切割成任何所需的成形物以产生受控尺寸和重量的最终产品。将装饰物返回挤出机，再加热并重新使用。

7. 发明授权

US4476143A Method for the manufacture of cheese with a substantially reduced fat content 失效
标题翻译：用于制造具有显着降低的脂肪含量的奶酪的方法
公开(公告)号：US4476143A
公开(公告)日：1984-10-09
申请号：US456012
申请日：1982-12-30
申请人： Jozef Czulak , Richard Spieler
发明人： Jozef Czulak , Richard Spieler
IPC分类号： A23C19/032 , A23C19/064 , A23C9/12 , A23C19/00 , A23L1/10
CPC分类号： A23C19/064 , A23C19/0323 , Y10S426/804
摘要： A method of producing a low-fat cheese product comprises the steps of inoculating milk having a fat content of between 0.3% and 1.5% with a culture of Lactobacillus bulgaricus and Streptococcus thermophilus and with a culture of Lactobacillus casei in addition to a normal cheese starter culture whereby the culture of Lactobacillus bulgaricus and Streptococcus thermophilus produce the required flavor and rapid fermentation of lactose and the culture of Lactobacillus casei assists in hydrolysis of protein. Syneresis of the curd is impeded by the addition of a monovalent cation such as sodium in the form of sodium chloride.
摘要翻译： PCT No.PCT / AU82 / 00067 Sec。 371日期1982年12月30日 102（e）1982年12月30日日期PCT提交1982年5月5日PCT公布。公开号WO82 / 03971 日本11月25日，1982。一种生产低脂肪干酪制品的方法包括以下步骤：将具有0.3％至1.5％脂肪含量的乳与保加利亚乳杆菌和嗜热链球菌的培养物接触，并将干酪乳杆菌（Lactobacillus casei）除了正常的奶酪发酵剂培养物之外，保加利亚乳杆菌和嗜热链球菌的培养物产生所需的风味和乳糖的快速发酵，并且干酪乳杆菌的培养物有助于蛋白质的水解。通过加入氯化钠形式的钠等单价阳离子阻止凝乳的脱水。

8. 发明授权

US3840669A Preparation of white pickled cheese 失效
标题翻译：白色切片的制备
公开(公告)号：US3840669A
公开(公告)日：1974-10-08
申请号：US25485572
申请日：1972-05-19
申请人： YOUSSEF E
发明人： YOUSSEF E
IPC分类号： A23C19/05 , A23C19/064 , A23C19/02
CPC分类号： A23C19/064 , A23C19/05
摘要： 1. A PROCESS FOR THE MANUFACTURE OF A WHITE PICKLED CHEESE, WHICH COMPRISES THE STEPS OF: A. PROVIDING A STARTING MIXTURE OF RAW UNPASTEURIZED MILK AND PASTEURIZED MILK IN PROPORTIONS OF ABOUT 1:2 AND 2:1; B. MAINTAINING SAID MIXTURE IN THE RANGE OF AMBIENT TEMPERATURE FOR AT LEAST ONE-HALF HOUR; C. PASTUERIZING THE MIXTURE; D. INOCULATING THE PASTEURIZED MIXTURE WITH AT LEAST 1% BY WEIGHT OF A LACTIC ACID STARTER COMPRISING A MIXTURE OF STREPTOCOCCUS LACTIC AND STREPTOCOCCUS CREMORIS AND HOLDING SAID INOCULATED MIXTURE UNTIL THE ACIDITY OF THE MIXTURE HAS INCREASED TO A POINT OF ABOUT .02 PERCENT; E. ADDING FROM 4 TO 6% BY WEIGHT OF SALT TO THE INOCULATED MIXTURE; F. RENNETING THE MIXTURE TO FORM A CURD; AND, G. DRAINING THE CURD; H. RIPENING THE DRAINED CURD IN THE ABSENCE OF AIR.

9. 发明授权

US3798340A Manufacture of salted cheese 失效
标题翻译：制作的食品
公开(公告)号：US3798340A
公开(公告)日：1974-03-19
申请号：US3798340D
申请日：1972-01-03
申请人： UNIV IOWA STATE RES FOUND INC
发明人： REINBOLD G , HAMMOND E
IPC分类号： A23C19/032 , A23C19/064 , A23C19/02
CPC分类号： A23C19/064 , A23C19/0321
摘要： RINDLESS SWISS CHEESE, OR OTHER BRINE-SALTED OR DRY-SALTED CHEESE, IS MANUFACTURED BY AN IMPROVED PROCESS IN WHICH POROUS ABSORBENT COVERINGS,SUCH AS SPONGE PADS, ARE APPLIED TO OUTER ABSSORPTIVE SURFACES OF THE FORMED CURD BODIES. AN AQUEOUS SALT BRINE OF A CONCENTRATION PROMOTING OSMOTIC DIFFUSION IS PROVIDED WITHIN THE POROUS COVERINGS AND IMPERMEABLE CLOSE-FITTING COVERINGS ARE APPLIED AROUND THE CHEESE BODIES AND POROUS COVERINGS. THE CHEESE BODIES ARE THEN HELD WHILE THE SALT IS TRANSFERRED FROM THE POROUS COVERINGS INTO THE CHEESE BODIES. THEHOLDNG BEING CONTINUED UNTIL CURING IS COMPLETE, AND/OR THE CHEESE BODIES CONTAIN THE DESIRED AMOUNT OF SALT. THE PROCESS IS PARTICULARLY ADVANTAGEOUS FOR PRODUCING RINDLESS SALTED, CURED CHEESE WITHOUT SIGNIFICANT LOSS OF MOISTURE.

10. 发明授权

US3750286A Apparatus for supplying salt to curd in cheese manufacture 失效
标题翻译：用于在盐水制造中向盐水供应盐的装置
公开(公告)号：US3750286A
公开(公告)日：1973-08-07
申请号：US3750286D
申请日：1972-01-06
申请人： NAT DAIRY ASS
发明人： WHELAN E
IPC分类号： A01J25/00 , A23C19/064
CPC分类号： A01J25/005 , A23C19/064
摘要： The apparatus comprises an endless conveyor having an upper run on one end of which milled and unsalted curd can be placed so that the curd will be carried as a layer to the other end of the run for discharge. A salting mechanism, including an elevated salt distributing hopper, is adapted to feed salt to a salt distributing boom lying over the upper run of the conveyor, the salt being conveyed by salt feed tubes extending from the salt distributing hopper to the boom. A sensing device is positioned to move upwardly and downwardly with rise and fall in the level of the layer of curd on the upper run of the moving conveyor and the rate of flow of salt from the storage hopper through the feed tubes to the distributing boom is controlled in response to the upward and downward movements of the sensing device.
摘要翻译：该设备包括一个环形输送机，其一端具有上流道，其上可以放置研磨和未烧结的凝乳，使得凝乳将作为一层运送到运行的另一端以进行排放。包括升高的盐分配料斗的盐化机构适于将盐供给到位于输送机上游的盐分配料斗上，该盐由从盐分配料斗延伸到起重臂的盐进料管输送。感测装置被定位成在移动的输送机的上部行程上随着上升和下降到凝乳层的水平而上下移动，并且盐从储存料斗通过进料管流到分配吊杆的速率是响应感测装置的向上和向下运动而受到控制。

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